Garlic butter rost chicken

Prep time: 20 minutes Cooking time: 45 minutes to 1 hour

Serves: 4–5

1 whole chicken

1 Knorr chicken curry mix

¼ cup unsalted butter, melted

4 tablespoons olive oi

1 lemon, zested and juiced

4 tablespoons butter, softened

2 tablespoons parsley, chopped

1 tablespoon rosemary, chopped

1 teaspoon fresh thyme, chopped

2 tablespoons garlic, minced

1 head garlic, peeled and halved horizontally

1 lemon, quartered

Salt and pepper, to taste

1. Mix Knorr chicken curry mix, olive oil, melted butter, minced garlic, lemon juice, salt, and pepper in a bowl.

2. Place the chicken on a cutting board or in a prepared roasting pan. Pour the butter mixture over the chicken, rubbing it under the skin and inside the cavity.

3. Stuff the cavity with halved garlic, rosemary sprigs, thyme sprigs (optional), and lemon quarters. Tie the legs together with kitchen string.

4. Roast the chicken breast-side up at 200°C for about 1 hour, basting halfway through. Roast until the juices run clear when pierced with a skewer. Sprinkle with parsley and serve.